Add to collection

Add to menu

Ingredients

8 large russet potatoes (about 4 pounds), peeled

1/3 cup canola oil

2 tablespoons fresh rosemary leaves

1 teaspoon kosher salt, plus more for seasoning

Preparation

Preheat the oven to 425°F.

Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.

Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.

Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.

Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

Tags:

Leave a Review

Reviews

This recipe is wonderful and will yield great results but please, don't fall for believing that canola oil is a food. Might as well cook with machine oil. No to canola oil! It is not a safe food. Use olive oil or melted butter, or ½ and ½ - half oil, half melted butter. The effect of using canola is akin to using rancid oil IMHO and that means that is it horribly bad for you. I refuse to use it or buy anything that lists it as an ingredient.

I agree with wbay from austin, tx, sorta. No need to boil, and I don't let mine sit for an hour. They go right into the TOASTER OVEN, stir occasionally for 30 minutes or so. I do this with all variety of potatoes.

I followed this recipe precisely and was disappointed with the results. I pre-cooked the potatoes for 15 minutes, and it was too long - they were soft and mushy by then, and they never crisped up in the oven. Meh.

Really no need to boil 1st. Try this instead. Cut up potatoes, drizzle olive oil, add the rosemary ( I also add other herbs from the garden, some very fine chopped onion, maybe a little chopped fresh peppers, but that's just my taste). Then season, especially salt..dont worry, it will sweat out. Let the potatoes sit for about an hour, you will find a bunch of liquid in the bottom of the bowl - the salt leeches out the surface moisture of the potatoes, making it very easy to get a very crispy exterior, bake, preferably in convection oven, at about 375 for 30 minutes. Turn every now and then.